Sauerbraten

Sauerbraten (German: sauer 'sour' i.e. pickled + Braten, roast meat) is a German pot roast, usually of beef (but other meats such as venison, lamb, mutton, pork, and horse are sometimes used), marinated before cooking in a mixture of vinegar, water, spices and seasonings. Sauerbraten is traditionally served with red cabbage, potato dumplings (Kartoffelklöße), Spätzle, boiled potatoes, or noodles. While many German-style restaurants in America pair potato pancakes with sauerbraten, this is common only in a small part of Germany.

Sauerbraten has been described as one of the national dishes of Germany. Sauerbraten is one of the best known German dishes and several regions boast local versions including: Franconia, Rhineland, Saarland, Silesia, and Swabia. Regional variations of sauerbraten differ in the ingredients of their marinade, gravy, and traditional accompaniments.

Classic Sauerbraten Bon Appétit | November 1995

*You will need to begin marinating the beef two days ahead.
Yield: Serves 8
ingredients
2 1/4 cups water
1 cup cider vinegar
1 medium onion, coarsely chopped
1 lemon, cut into 8 wedges
2 bay leaves
1 1/2 teaspoons salt
1/2 teaspoon whole black peppercorns
1/2 teaspoon whole cloves
1 4 1/2-pound top round roast
1/4 cup vegetable oil
1/4 cup all purpose flour
1 cup canned beef broth
1/3 cup (packed) dark brown sugar
1/3 cup gingersnap cookie crumbs
preparation

Combine first 8 ingredients in large saucepan and bring to boil. Cool.

Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily.

Preheat oven to 350°F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade. Strain marinade (do not clean roasting pan).

Mix 1/4 cup oil and flour in heavy large skillet. Stir over medium heat until dark brown, about 10 minutes. Gradually mix in 2 cups marinade (discard any remaining marinade) and broth. Boil until thick, stirring often, about 10 minutes. Mix in sugar and cookie crumbs. Pour into roasting pan and place over medium-high heat. Bring to boil, scraping up any browned bits. Season to taste with salt and pepper.

Slice beef and arrange in large baking dish. Pour sauce over meat. (Can be prepared 1 day ahead. Cover and chill).

Preheat oven to 400°F. Bake beef until heated through, about 15 minutes.